INGREDIENTS

• 1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes
• 1 tablespoon extra virgin olive oil (Persian Lime, Garlic, Baklouti, or Harissa would work wonderfully)
• 3/4 teaspoon sea salt, divided
• 2 medium limes
• 1/4 cup unsalted butter, melted*
• 1 jar Terrapin Ridge Farms Mango Habanero Jam
• 1/2 pound fresh asparagus, trimmed
• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 2 tablespoons minced fresh cilantro and fresh mango for garnish.

DIRECTIONS

1. Preheat oven to 400°.
2. Place potatoes in a greased sheet pan; drizzle with olive oil.
3. Sprinkle with 1/4 teaspoon sea salt; stir to combine.
4. Bake 30 minutes.
5. Meanwhile, in a large ziplock, add mango habanero jam, melted butter, and juice of 2 limes, and remaining sea salt to the shrimp.
6. Squish bag gently to cover all shrimp with jam.
7. Remove sheet pan from oven; stir potatoes.
8. Arrange asparagus and marinated shrimp on top of potatoes.
9. Pour any extra marinade or liquid from the ziplock over vegetables and shrimp.
10. Bake until shrimp turn pink and vegetables are tender, about 10 minutes.
11. Sprinkle with cilantro and fresh mango.

*For a dairy-free version use our Butter Infused Olive Oil instead.